
Trediberri
Dogliani Dolcetto "Bricco Mollea" 2019
Dogliani
Trediberri’s first vintage of Dolcetto was in 2019, and was received with much enthusiasm. Starting with a grand cru, single vineyard site in the grape’s spiritual home of Dogliani, the fruit is then fermented in concrete to preserve freshness and purity the terroir. The final wine bursts with the kind of acidity that shines at the dinner table.
Vineyard

Vicoforte Bricco Mollea is in Dogliani, the southernmost region of the Langhe. Unlike the rest of the region, which reserves its best sites for Nebbiolo, Dogliani has historically specialized in Dolcetto. These vines are also among the oldest in the area, with many dating back to just after the Second World War.
Winemaking

Fermentation occurs in concrete tanks, with indigenous yeasts, over a period of about 10 days. The wine is aged in a combination of concrete and stainless steel.
Vintage

2019 turned out to be a beautiful vintage, even though the early spring was characterized by high temperatures. The summer heat was moderated by particularly cool evenings – particularly in the last couple weeks of September.
Tasting Note

Traditional fermentation brings a texture and structure to this Dolcetto that is rarely seen anymore. Bright red fruit gives way to a spicy and refreshing finish.
Food Pairing

Bright and light on its feet, the Dolcetto pairs with a wide variety of cured meats, especially Mortadella. Simple pastas like cacio e pepe and traditional carbonara also work beautifully.
Color
Red
Grape Varieties
Dolcetto
Appellation
Dogliani
Farming
Organic
Alcohol
14%
Suggested Retail Price
$19.99
Trade Materials
Trediberri Dogliani Dolcetto “Bricco Mollea” Bottle Shot
Added September 9, 2020 -
Trediberri Dogliani Dolcetto “Bricco Mollea” Label
Added September 9, 2020 -
Trediberri Dogliani Dolcetto “Bricco Mollea” 2019 Tech Sheet
Added September 9, 2020 -
Other Wines by this Producer

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Barbera d'Alba
Barbera d'Alba
The grapes for this Barbera are sourced from the sandier soils of Roero and several vineyards just outside the hamlet of Torriglione. Like the Dolcetto, fermentation takes place in concrete and stainless steel tanks and only uses indigenous yeasts. Interestingly, the Barbera is the only varietal at Trediberri that is subjected to an aggressive green harvest. The resulting wine is rich and round, and the absence of oak brings intense purity.